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cacaoweb
cacao/cocoa/chocolate
Yield: 12 servings
Ingredients
1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
2 teaspoons vanilla essence
1/2 cup (1.2 dl) milk or water
1/2 cup (1.2 dl) vegetable oil (flavorless)
2 eggs
Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add
slightly more flour.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
Frosting
1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do
not over-mix. If necessary, add some more milk.
2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
3. This cake should have room temperature when served.
Variations
A. You may cut the top of the cake to make a flat surface before adding the frosting.
B. You may divide the the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes
C. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
D. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)
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1/13/2010 Allrecipes | Print Recipes
recipe image
Rated:
Subm itted By: SKONSTANTAKOS
"An easy no-bake cheesecake using pow dered w hipped topping and flavored w ith cherry
brandy. Decorate w ith chocolate syrup and fresh fruit slices, or just serve on its ow n."
INGREDIENTS:
1 1/4 cups graham cracker crumbs 2 (1.3 ounce) envelopes w hipped topping mix
1/4 cup w hite sugar 2 (8 ounce) packages cream cheese,
1/2 cup butter, melted softened
2 fluid ounces cherry brandy
DIRECTIONS:
1. In a medium bow l, combine graham cracker crumbs, butter and sugar. Mix w ell and press into
the bottom of a 9 inch springform pan.
2. In a large bow l, mix the w hipped topping pow der as directed on package and beat until thick.
Cut the cream cheese into small cubes and drop them into the w hipped topping, one at a time,
w hile beating. Pour in the cherry brandy and beat another 5 minutes at high speed.
3. Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or
until set.
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1/13/2010 Allrecipes | Print Recipes
Rated:
Subm itted By: Sherri
Photo By: FURRYPSGUY
"These chocolate chip cookies are so soft and chew y, it is hard to believe they are made from a
cake mix. "
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix 1 teaspoon vanilla extract
1/2 cup butter, softened 2 cups semisw eet chocolate chips
2 eggs
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour the cake mix into a large bow l. Stir in the butter, eggs and vanilla w ith an electric mixer
until w ell blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
3. Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking
sheets for a few minutes before removing to cool on w ire racks.
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1/13/2010 Allrecipes | Print Recipes
Pan De Sal II
Rated:
Subm itted By: kimmah
Photo By: b@k3rGirl
INGREDIENTS:
2 cups milk 1/2 teaspoon baking soda
3/4 cup w hite sugar 1/2 teaspoon baking pow der
1/2 cup butter 6 cups all-purpose flour
1 (.25 ounce) package active dry yeast 2 tablespoons dry bread crumbs for topping
1 1/2 teaspoons salt
DIRECTIONS:
1. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar;
stir until melted. Let cool until lukew arm.
2. Pour the cooled milk mixture into a large mixing bow l. Add the yeast and stir to dissolve. Add
the salt, baking soda, baking pow der and 4 cups of the flour; stir w ell to combine. Add the
remaining flour, 1/2 cup at a time, stirring w ell after each addition. When the dough has pulled
together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8
minutes.
3. Lightly oil a large mixing bow l, place the dough in the bow l and turn to coat w ith oil. Cover w ith
a damp cloth and let rise in a w arm place until doubled in volume, about 1 hour.
6. Sprinkle w ith bread crumbs and bake at 375 degrees F (190 degrees C) for about 15 to 20
minutes or until the tops are golden brow n.
allrecipes.com/…/Recipe.aspx?RecipeI… 1/1
1/13/2010 Allrecipes | Print Recipes
Pan De Sal II
Rated:
Subm itted By: kimmah
Photo By: b@k3rGirl
INGREDIENTS:
2 cups milk 1/2 teaspoon baking soda
3/4 cup w hite sugar 1/2 teaspoon baking pow der
1/2 cup butter 6 cups all-purpose flour
1 (.25 ounce) package active dry yeast 2 tablespoons dry bread crumbs for topping
1 1/2 teaspoons salt
DIRECTIONS:
1. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar;
stir until melted. Let cool until lukew arm.
2. Pour the cooled milk mixture into a large mixing bow l. Add the yeast and stir to dissolve. Add
the salt, baking soda, baking pow der and 4 cups of the flour; stir w ell to combine. Add the
remaining flour, 1/2 cup at a time, stirring w ell after each addition. When the dough has pulled
together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8
minutes.
3. Lightly oil a large mixing bow l, place the dough in the bow l and turn to coat w ith oil. Cover w ith
a damp cloth and let rise in a w arm place until doubled in volume, about 1 hour.
6. Sprinkle w ith bread crumbs and bake at 375 degrees F (190 degrees C) for about 15 to 20
minutes or until the tops are golden brow n.
allrecipes.com/…/Recipe.aspx?RecipeI… 1/1